Science Friday® is produced by the Science Friday Initiative, a 501(c)(3) nonprofit organization.
It's officially the holiday season, time for turkey, mashed potatoes, and a few more inches on our waistlines. In this segment, we'll take a look at how mood, memories and even smell influence what we put on our plates--and into our mouths.
Robert Sabin grew a 1000-pound pumpkin in his Long Island backyard.
A look at the psychology of taste and smell - and why it can make those holiday smells so evocative.
New pictures show what happens in the brain when you pass up the pie, but later eat the pudding.
In new research, people who imagined the details of eating bite after bite of a tempting food before eating consumed significantly less of the delicacy.
An new thermal infrared camera might make crime scene investigations easier.
Can samples of the bacteria on a person's hands be enough to identify them?
Fifty years later, forensic scientists apply modern tech to the JFK assassinatio...
A new book traces the early history of blood transfusions.
Forensic anthropologist and writer Kathy Reichs talks about her new novel "Bones...
\tThe La Brea Tar Pits are world-renowned fossil sites for good reason—they're the mass graves of thousands of Ice Age creatures, each with a story to tell. Researchers at the nearby Page Museum clean the asphalt from the fossil remains, and using paleoforensics, recount the grim details of their deaths. In the process, clues emerge about what life was like in prehistoric Los Angeles.